FERRITIN AND IRON DEFICIENCY--A NEW LOOK AT THE PROBLEM

膳食缺铁的可持续解决方案可以在 部分是通过增加用于食物的种子中的生物可利用铁， 大豆 膳食缺铁和贫血困扰着15亿人 在全世界，大约6.6%的育龄妇女和 美国大约11%的儿童和青少年 影响。 由于铁蛋白被用作铁的天然来源， 人类、其他动物和植物的早期发展， 大豆种子中富含铁蛋白的铁含量在铁中进行了测试， 缺乏的老鼠 选择蚕豆进行研究是因为 天然高铁含量，各种容易获得的品种， 世界范围内的大量消费，包括最近在美国， States. 测量铁蛋白铁的生物利用度最近显示 认为马脾铁蛋白和豆粕铁蛋白来源于富铁 大豆品种可以治疗营养性缺铁， 相当于硫酸亚铁的铁。 饮食相当， 碳水化合物蛋白质和脂肪 贫血的恢复是通过 红细胞压积、血红蛋白浓度和组织（脾、肝、脑） 铁浓度。 所得结果与实验结果相反 以前用标记的Fe，部分原因是新的知识， 显示（a）同位素标记的铁（1-2）的缓慢平衡 （B）铁蛋白与体内铁蛋白在合并物中共存， 独特的标签;（c）只添加铁标签 约0.1%的铁蛋白铁;和（d）该方案 对于内在标记的铁可能产生应力铁蛋白， 其可具有缓慢的铁周转。 初步数据显示，大豆 种子铁蛋白浓度是品种特异性的， 回收利用，提供约41%的种子铁，占 至少部分原因是豆类种子中的铁浓度高， 大豆种子中的铁主要存在于铁蛋白中。 为了 进一步了解种子铁蛋白与 生物可利用铁，缺铁和富铁实验 人类拟分析：（1）大豆铁蛋白的利用 大豆粉、豆腐或肉汤中的铁;抗坏血酸的作用， 也将测定植酸盐对吸收的影响， 抑制剂和增强剂的影响。(2)大豆的影响 大豆铁蛋白的保留工艺。 如果时间允许， 铁蛋白启动子和种子铁蛋白将在杂交分析 具有高量和低量铁蛋白和可溶性铁的品种， 允许未来开发含铁量增加的大豆， 可以为人类缺铁问题的可持续解决做出贡献。

A sustainable solution to dietary iron deficiency can be achieved in part by increasing bioavailable iron in seeds used for food such as soybeans. Dietary iron deficiency and anemia afflict 1.5 billion people world-wide, approximately 6.6 percent of women of reproductive age and approximately 11 percent of children and adolescents in the U.S. are affected. Since ferritin is used as a natural source of iron in the early development of humans, other animals, and plants, the availability of iron in soybean seeds that are rich in ferritin was tested in iron deficient rats. Soybeans were selected for study because of the naturally high iron levels, a variety of readily accessible cultivars, the large consumption world-wide including, recently, in the United States. Measuring bioavailability of ferritin iron has recently shown that horse spleen ferritin and soybean meal ferritin from iron-rich soybean cultivars can cure nutritional iron deficiency at amounts of iron equivalent to ferrous sulfate. Diets were equivalent for carbohydrate, protein, and fat. Recovery from anemia was measured by hematocrit, hemoglobin concentration, and tissue (spleen, liver, brain) iron concentrations. The results contrast with those obtained previously with labelled Fe, in part because of new knowledge which shows (a) a slow equilibration of the isotopically labeled iron (1-2 years); (b) coexistence of ferritin with in vivo in pools with distinctive labeling; (c) that extrinsically added iron labels only approximately 0.1 percent of the ferritin iron; and (d) that protocols for intrinsically labelled iron likely produced a stress ferritin which can have slow iron turnover. Preliminary data show that soybean seed ferritin concentrations are cultivar specific, that nodule iron is recycled to provide approximately 41 percent seed iron, accounting at least in part for the high concentration of iron in legume seeds, and that much of the iron in soybean seeds is in ferritin. In order to further understand the relationship between seed ferritin and bioavailable iron, experiments in iron-deficient and iron-sufficient humans are proposed to analyze: (1) The utilization of soybean ferritin iron from soy flour or tofu or broth; the effect of ascorbate and phytate on absorption will be determined as well to evaluate the influence of inhibitors and enhancers. (2) The effect of soybean processing on retention of soybean ferritin. If time permits, the ferritin promotor and seed ferritin will be analyzed in crosses of cultivars with high and low amounts of ferritin and soluble iron to allow future development of soybeans with enhanced amounts of iron that can contribute to a sustainable solution to iron deficiency in humans.